Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crab and shrimp salad in belgium endive leaves. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Crab and Shrimp Salad in Belgium Endive Leaves is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Crab and Shrimp Salad in Belgium Endive Leaves is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook crab and shrimp salad in belgium endive leaves using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Crab and Shrimp Salad in Belgium Endive Leaves:

1. Prepare 8 oz lump crab meat
2. Make ready 8 oz small cooked shrimp
3. Make ready 1 tbsp minced onion
4. Make ready 1/4 cup chopped celery
5. Take 1 FOR DRESSING
6. Get 3/4 cup mayonnaise
7. Take 2 tbsp sour cream
8. Get 1 tsp lemon juice
9. Get 1/2 tbsp sriracha hot sauce or your favorite hot sauce
10. Take 1/4 tsp dijon mustard
11. Make ready 1/2 tsp black pepper and salt to taste
12. Make ready 1 tbsp chopped fresh parsley
13. Make ready 1 FOR GARNISH
14. Prepare 4 strips crispy cooked bacon, crumbled into pieces
15. Make ready 1/2 cup chopped fresh tomato, seasoned with salt and pepper
16. Make ready 2 head of belgium endive leaves separated

Instructions to make Crab and Shrimp Salad in Belgium Endive Leaves:

1. Combine crab, shrimp, celery and onion gently in bowl
2. Make dressing by combining all dressing ingredients in another bowl and whisk well to combine. Pour dressing over crab mixture and very gently fold to mix together.
3. Spoon salad into each leaf, the amount will depend on the size of each leaf place on platter or plates, sprinkle with bacon. Have the chopped, seasoned tomatos on a bowl for anyone to scoop a bit on before eating
4. NOTE, Belgium Endive holds up and really tastes great in this recipe but it can be seasonal so subsitute with a firm romaine leaf if you can not find it.

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